Thursday, December 6, 2007

Cashew and Tofu Stirfry

The delivery of our "new" fridge and stove was delayed by a snow storm, but they are now up and running. The extra capacity of the new fridge is amplified by the fact that we still have not gone grocery shopping. That made dinner a bit of a challenge. This is a variation of a recipe my Mom sent me a while ago which fit perfectly with the few things we had.

INGREDIENTS

- 1 pkg tofu, cubed

- 1 tbsp oil

- 1 head of broccoli, chopped into florets

- 1 pepper (green or red), large dice

- 2 cloves garlic, minced

- 1" piece of ginger, minced

- 1/4 cup soy sauce

- 1/4 cup hoisin sauce

- 3/4 cup water

- 2 tbsp cornstarch

- juice of 1 lime

- few drops of sesame oil

- 1/2 cup raw cashews

METHOD:

1. Prep the tofu. I made crispy tofu, but you could also press and cube the tofu for a lower fat version.